Hearty pea soup

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Remove the skin and fat from the shank.
Place the meat, water, bay leaf, onion, carrot and celery in a saucepan and bring to the boil.
Cover and simmer for 30 minutes.
Remove the shank, cut the meat from the bone and cut into smaller pieces. Set aside.
Strain the liquid through a sieve and discard the vegetables and bay leaf.
Return the liquid to the saucepan, add the meat, peas and extra water.
Bring to the boil and simmer for 30 to 40 minutes or until the peas are soft.
Stir continually, mashing the peas to make a thick soup.
Season with salt and pepper and serve garnished with fresh parsley.

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